- 2 tablespoons unsalted butter
- 4 peaches, halved and pits removed
- 1/2 cup sugar
- 1/4 cup honey
- 1 cup sheep's-milk (or cow's-milk) ricotta
- Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
- Spread the butter over each of the peach halves.
- Grill the peaches, flat sides down, until warmed through, about 4 minutes.
- Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
- Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.